St. Vincent and Grenadines

SVGNS 13: 2002
0.2 FOREWORD
0.2.1 This standard has been prepared through the Caribbean Common Market Standards
Council (CCMSC)* to set a level of quality for wheat flour manufactured and traded
within the Caribbean Community. It was accepted by the CCMSC in June 1992, after
the consideration of comments received on a draft circulated between November 1990
and June 1992, and approved by Council of Ministers in June 1992 for use as a
mandatory standard.
0.2.2 Wheat flour that conforms to this standard and which is made under an approved system
of quality assurance may be identified by the Caricom Standard Mark, which is
administered by CCMSC. This programme is supported by the Caricom Export
Development Project.
0.2.3 This standard sets out the requirements for wheat flour, and describes the methods of
sampling and testing that should be used. Wheat flour is now manufactured in several
competing with imports from other countries. As wheat flour is an important nutritional
input in domestic cookery, and in industrial or commercial baking, an agreed and
acceptable level of identity, purity, quality, acceptability, and nutrient value is desirable
so that flour from the regional sources can move freely within the Community.
0.2.4 In preparing this standard, guidance was derived from the following:
(a) Codex Standard for Wheat Flour (Worldwide Standard), CODEX STAN 152-
1985, FAO/WHO Codex Alimentarius Commission, Rome, Italy;
(b)
Standard for Flours, Wheaten, CGSB 32-GP-5M, (1978), Canadian General
Standards Boards, Ottawa, Canada;
(c) Food and Drugs Regulations, Canada, B 13.001-002, dated 9 March 1989;
(d) Food and Drugs Regulations, Trinidad and Tobago, Division 12, 1980.
0.2.5 This standard will be reviewed, and may be revised from time to time to allow for
changes in manufacturing technology or consumer preferences in the Caribbean
Community.
0.2.5 In view of recent decisions in the FAO/WHO Codex Alimentarius/World Food Standards
Programme, the use of potassium bromate as a food additive in wheat flour is not
permitted by this standard.
Note*: The CCMSC has been replaced by the CARICOM Regional Organization for
Standards and Quality (CROSQ) as of June 2002.
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